YUK SUNG
Steps:
- Heat the oil in a large wok.
- Fry the chicken mince over a high heat until browned, which should take about 3 minutes.
- Tip in the carrots, mushrooms and chestnuts. Fry for another 3 minutes.
- Stir in the Chinese Five Spice, then pour in the soy sauce, rice wine and honey.
- Stir fry at high heat and ensure the sauce bubbles and eventually dries up so that you don't end up with soggy mince.
- Remove from the heat, and stir in sesame oil.
- Place the mince in a serving dish, with lettuce leaves on the side so that guests can help themselves. Alternatively, wait for the meat to cool down a bit and fill each lettuce cup with the chicken, then place on a serving platter. Perfect for parties!
- Sprinkle with spring onions, red chillies and coriander. Enjoy!
Nutrition Facts : Calories 244 calories, Sugar 5.8 g, Sodium 617.3 mg, Fat 18 g, SaturatedFat 6.7 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.2 g, Protein 9.5 g, Cholesterol 42.8 mg
PORK YUK SUNG (PORK IN LETTUCE LEAVES)
Make and share this Pork Yuk Sung (Pork in Lettuce Leaves) recipe from Food.com.
Provided by Jan-Luvs2Cook
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Best to use pork mince with a low fat content 3% if you can get it.
- Slice the ginger (About 3cm peeled and sliced very finely).
- Slice the garlic very finely.
- Chop the spring onions.
- Dice the celery into very small cubes.
- Chop the water chestnuts, again into very small cubes. (5mm).
- Put the above ingredients to one side.
- Wash the lettuce, dry, and being careful not to tear the leaves, separate leaves keeping them whole. (You will need 4 leaves for four people as a starter).
- Pat dry and put to one side.
- In a small bowl mix together the soy sauce, oyster sauce, dry sherry and sugar. Do not leave out the sugar as it just won't be the same!
- Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and spring onions and fry until the garlic and ginger are aromatic.
- Add the minced pork and cook until the pork is browned. Remove from the pan and set aside.
- Add the water chestnuts, and celery to the frying pan and cook over a medium heat.
- Then put the sauce mixture in the pan and stir.
- Then put the pork back in the pan and continue to cook at medium heat until sauce is reduced and mixture becomes dryer and the pork is browned.
- To Serve; Lay out a lettuce leaf and spoon a great big heap of the cooked mixture into the middle and fold into a wrap and eat immediately.
SPICY MINCE & LETTUCE CUPS
A Thai inspired-dish which is quick, simple, cheap and low fat - yet still feels special and is full of flavour. A great pre-dinner nibble
Provided by Barney Desmazery
Categories Buffet, Canapes, Starter
Time 25m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan. Fry the ginger, garlic and chillies for 1 min. Add the mince, then cook on a high heat until golden brown, breaking it up with a wooden spoon as you go. Sprinkle over the brown sugar, fish sauce, lime juice and shredded lime leaves, then cook everything down until sticky.
- Tip the mince into a serving bowl, then serve with a bowl of lettuce leaves for wrapping the mince in; the herbs, shallots and peanuts for scattering over; and the lime wedges for squeezing.
Nutrition Facts : Calories 253 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 29 grams protein, Sodium 1.73 milligram of sodium
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